Rosted Cod with chickpeas salad — is extremely impressive and delicious. Eggs perfectly combined with chickpeas, giving the whole dish a new taste and a new texture.
Roasted Cod with Chickpea Salad — Recipe
- 4 cod fillets 160 gr.
- flour for breading;
- 1 tablespoon vegetable oils;
- 1 tablespoon butter
For the salad:
- 1 can chickpeas, drained the water, peas, rinse with cold water
- 1 small onion, finely chopped;
- half bunch of parsley;
- half bunch of cilantro ;
- juice of ½ lemon;
- salt, ground black pepper;
- 2 tablespoons olive oil;
- 4 boiled eggs
Fish dry with paper towel. Flour connect with salt. Breaded fish. Heat over medium heat butter and vegetable oil and fry the fish pieces until golden brown.
Chickpeas mix with chopped herbs, lemon juice and salt and pepper. Add the onion and olive oil.
On a plate lay out a salad of chickpeas, place a piece of fish on top and cut into two halves of an egg.